So. I finally seem to have at least semi-conquered the vicious and elusive Red Velvet Cake--it turns out my mother probably transcribed the recipe from the old book to the new one incorrectly and too much sugar was the crater culprit--and now I have a bit of a dilemna.
What to ice it with? We have a recipe for the cooked flour icing that my mother really likes the taste of with RV, but I want to decorate this cake, not just ice it, and I'm not sure if I can decorate with the cooked flour type of icing. I know I can decorate with buttercream, and I've been thinking SMBC--I even managed to pipe a credible rose with that--but I don't know if it'll complement the RV well enough.
Any thoughts?
I just made a boxed mix version and the box suggests cream cheese. I was planning on a vanilla myself. I know, I know, not the same but just a suggestion. Save me a piece of yours. I've never had real Red Velvet cake. I don't do well with cakes from scratch except for cheesecake.
Why not add a container of store bought cream cheese icing to your regular buttercream icing. I have done that befor and mine still crusted good enough to smooth and decorate with and no refrigeration needed.
Actually, I have to disagree, the standard is not cream cheese. Maybe it is the "standard", but it is not the original, and dies hard RVers scoff at it!
LOL. Personally, I'd eat it with anything!
I fill it with the original flour/butter stuff, and decorate with Buttercream. But I certainly have had a customer order it with cream cheese, and it tastes great too!
Mamajan61 I have a red velvet cake coming up. I also am looking for that perfect icing would care to share yours you can pm me. Thanks Le'Ann
I do the same thing as Jibbies....Ice with BC and fill with cream cheese icing. I tried one of the crusting Bc recipes here on CC and it was a complete disaster. I had to scrape it all off at 3AM and run to walmart to get the supplies to make BC. I don't think I will ever try the crusting cream cheese recipe again.
What is the "flour/sugar stuff"? What is the recipe. Thanks.
The Decorator's Crusting Cream Cheese recipe from this site is super yummy w/ Red Velvet (which is VERY traditional in my area of Louisiana, not the cooked flour icing, ugh). Anyway, you can decorate with the CC icing like you would any other cake....although I wouldn't recommend letting it sit out in 90 degree heat
What is the "flour/sugar stuff"? What is the recipe. Thanks.
If you search "red velvet" in the recipe gallery, several of the recipes there also include the flour-based icing.
Which what I am using; my mother insists, and since she's the main one who's probably gonna eat it, I bow to her wishes. I'm going to frost with the sugar/flour icing, and then decorate with American BC.
... which is a good thing because we used up the last of the cream cheese on Monday making our "famous" cream cheese chicken thingees! 
Ok, I'm hooked. What are your famous cream cheese chicken thingies?! Sounds right up our alley!! 
I've always used cream cheese icing, with chopped pecans for all of our homemade RVCs. YUMMMMMM! It's soooo good! And I've never seen it with anything else around here. I can see filling it with CC/pecans and icing with BC, though, if you're wanting to make it all purty-like I did that with a carrot cake for a friend. She said it was good, but I didn't get a slice *pout*
Ok, I'm hooked. What are your famous cream cheese chicken thingies?! Sounds right up our alley!!
Welp, you take a bunch of chicken breasts and you lay them in a baking pan. We use the 9x13, and spray it with nonstick spray. Then you take a pound of cream cheese and soften it in the microwave. While that's softening, you take 8 strips of bacon and a good handful of scallions or chives--to your taste--and chop them up together real fine in a food processor. Then you mix the bacon and chives into the cream cheese. I've done that in the food processor and with a hand mixer, and found that the hand mixer really does a better job. Then you spoon the cream cheese mix over the chicken, cover with foil, and stick in the fridge for an hour or so to let the cream cheese harden up again.
45 or so minutes before dinnertime, depending on the thickness of the chicken breasts, pop them into the oven at 325 F to 350 F. (Our pans are black, so we cook them at 325 F.) Get yourself some rice ready, and when those thingees come out, the cream cheese has become a wonderfully delicious sauce to spoon over the rice, while the chicken is as tender as can be.
.....ohhhhh, I'm making myself HUNGRY....
Oh my gosh, I'm drooling here!!
That sounds wonderful!! I assume it's cooked bacon, not raw? I'm going to HAVE to add this to our menu for next week! Thank you so much for sharing!ETA: do you leave the foil on while you're baking, or take it off?
Yes, sorry, it is in fact cooked bacon. In fact, you want it crispy. And yes, you leave the foil on; it keeps all the moisture in. I used to take the foil off toward the end to "brown" the chicken, but it being under cream cheese, it didn't brown, it just dried out.
So this cake got iced, but not decorated thanks to my partially dislocated shoulder. 
It's hard to decorate when you can barely move your arm! It's back in place now but it hurts like woah still, so I just sprinkled edible glitter on it in my old cheap and easy standby.
It is also yummy! Room for improvement--like....next time not opening the oven door way too early so it falls a little bit--but cake-like instead of rock-like and crater-ific! Also, somebody (*koffMOMkoff*) forgot to mention that I needed to use the chef's whisk on the icing, so it was a little flatter than it could have been. But! It has seal of approval from Mom and from Dad, who is the real tough customer.
I am happy. 
varika that cream cheese chicken thingy sounds awesome! thanks for sharing and congrats for tackling RV
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